Monday, December 29, 2008

Weekly bowl of yum

This week's soup is Cauliflower Buttersquash. Quite good if I do say so myself. As follows:

1 small/medium head cauliflower, floretted (I throw in the green bits too, discarding only the tough core)
1.5 lbs buttersquash, peeled and cubed
1 cup red lentils
1 quart chicken or vegetable stock
1 quart water
2 cloves garlic
1 tbsp cumin seeds
1 tsp turmeric
2 tsp each salt and pepper

Throw everything into a large pot and bring to a boil. Reduce to a simmer and stir occasionally for about 30-35 mins, until everything is tender and the lentils seem to have dissolved. Check for seasoning and adjust as necessary. Cool slightly then blitz with an immersion blender or in a standing blender. Return to pot and keep on low for another 20 minutes or so, adding water if it gets too thick. Serve. Nice with bits of crispy pancetta or bacon on top.

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